Porter's Pork Dumplings

Name: Porter's Pork Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 600g Flour; 500g pork; 500g Purpur; 20g Cooked rapeseed oil; 10g Soy sauce; 10g Oyster sauce; 10g ginger; 5 pieces Chives; 2g Chicken Essence

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The same is true for our purlins here. It is also the season of freshness and tenderness. There are many on the market. The price is acceptable. It is 8 yuan per kilo, but it is not very clean. It looks messy, and it takes time to choose and remove the roots. I cleaned up for a while, and found that after cleaning for a while, the purpurse can be said to be one-third less, and those are not edible, so you still have to clean the vegetables. Although the price is more expensive, you don’t need to spend time to choose. . After this calculation, the price will be about the same as the clean price. When I was young, I had eaten purpurse, cold, fried, stuffing, etc. At that time, I didn’t have to spend money to buy it. I went to the ground to dig some, and I washed it at home to make the taste you want. Up. What I eat most is to make stuffed buns. Even during the Chinese New Year, I have also eaten scallions and meat stuffed buns. They are dried with fresh scallions in the summer and kept in winter. They are really delicious!

The current spurs are fresh. If you want to cool and fry them, you can make dumplings. Wash the spurs and blanch them in boiling water for tens of seconds, quickly pick up the cold water and mince it. It is best to use pork. For the filling, the best fat and lean meat is the best. Its deliciousness depends on the meaty taste. The purpur has a slight sour taste, which is removed by blanching, and the meaty taste is delicious. It is really delicious! Let's eat more during the season of eating purpurse, if you miss it, you will have to wait a year.

Ingredients

600g Flour
500g Pork
500g Purpur
20g Cooked Rapeseed Oil
10g Soy Sauce
10g Oyster Sauce
10g Ginger
5 pieces Chives
2g Chicken Essence

Porter's Pork Dumplings

1. Main ingredients: 500 grams of purpurse, 600 grams of flour, 500 grams of pork. Accessories: cooked vegetable oil, salt, light soy sauce, oyster sauce (optional), ginger, chicken essence or monosodium glutamate, five spice powder, 5 chives

2. Add water to flour and form a smooth dough (the ratio of water to flour is controlled at 1:2), cover and wake up for more than 30 minutes, preferably more than 1 hour

3. Cut pork into small pieces (fat-lean ratio of 3:7, or 4:6 ratio is more fragrant), mince ginger, directly use a kitchen knife to mince meat, wash and mince chives

4. Pour out the mashed meat, add water or stock, and keep stirring in one direction.

5. Add five-spice powder (optional), light soy sauce, and oyster sauce, mix evenly, and let it taste for a while

6. Remove the roots, wash and wash the purpuras several times, blanch them in boiling water and pick them up, then pick them up in cold water, drain them, and mince them.

7. Add to the meat, mix evenly, add chicken essence, mix evenly, add salt and mix evenly, add chopped green onions

8. Add cooked rapeseed oil and mix evenly, you can also add sesame oil and mix evenly, cover it and make sure to marinate for a while before making dumplings, about 10 minutes

9. Knead the awake dough again, knead it into long strips, divide it into small doses and squash it

10. Roll out into small dumpling skins with thick middle and thin sides, add meat filling

11. Into dumpling shape

12. Add half a pot of water to the pot, bring the dumplings to a boil, then use a slotted spoon to gently stir along the side of the pot to prevent sticking to the bottom, cover the pot and bring it to a boil. After the water is boiled, add half a bowl of water.

13. Then cover the pot and boil, repeat this two or three times, until the belly of the dumplings is round and shiny, you can get them out.

Tips:
1. Purpurse must be fresh and tender, so that it tastes delicious, and don’t be hot for a long time.
2. Pork is best to be fat and lean (fat to lean ratio of 3:7, or 4:6) depends on your taste
3. Add more chives to taste better.